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Heat oil in a pan and fry the aubergine until golden. Set aside.
In the same pan, add red onion and sauté until soft.
Stir in garlic, chilli flakes, and butter beans.
Pour in red wine vinegar and cook for a minute.
Add baby spinach and let it wilt.
Return the cooked aubergine to the pan and mix in the chopped herbs.
Spread the sauce on the plate.
Add a generous scoop of the dish on top.
Drizzle with olive oil, lemon juice, and sprinkle with fresh herbs.